blueberry bread

This Blueberry Banana Bread is soft and moist. Blueberries and bananas are the perfect match!

Blueberry Banana Bread

bananas,

butter, melted

sugar

eggs

vanilla

sour cream

baking soda

salt

all purpose flour

blueberries

Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Coat again with nonstick spray. Set aside.

In a medium bowl mash the bananas with a fork, leaving them slightly lumpy and set aside.

In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.

Place blueberries in a medium bowl and sprinkle the remaining 2 tablespoons of flour on top. Toss lightly to coat the blueberries.

Stir the blueberries into the batter and pour the batter into the prepared pan. Press a few additional blueberries into the top of the banana bread if desired to garnish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.

Moist, tender Blueberry Bread. Easy to make and bursting with berries! Perfect base recipe with options for fresh or frozen berries, lemon or crumb topping.

Blueberry Bread

white whole wheat flour

baking powder

cinnamon (optional)

(6 ounces) blueberries (fresh

honey

unsalted butter

vanilla extract

lemon (optional)

eggs (at room temperature)

raw turbinado sugar

cinnamon

Preheat

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.

Whisk

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).

In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.

Stir

Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.

For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.

Bake

Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

https://content.jwplatform.com/videos/7BF2HHyO.mp4

Blueberry Bread is super easy and quick to make from scratch! This moist quick bread is loaded with fresh blueberries and topped with a sprinkle of sugar for some crunch. A perfect quick breakfast for busy mornings that the whole family will love!

all-purpose flour

tsp baking powder

tsp salt

milk

vegetable oil

tsp vanilla extract

Tbsp sugar

Preheat oven to 350° F (175° C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.

Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended.

Combine washed and dried blueberries with 1 tsp of flour and gently fold them into the batter. Pour batter into prepared loaf pan. Sprinkle one tablespoon of sugar over the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan for 15 minutes, then transfer to a cooling rack and let cool completely.

This blueberry bread is so quick to make and it only needs a wooden spoon or spatula to mix. Be sure to fold in the blueberries gently so they don&#x27;t break and bleed into the batter.

Oatmeal Blueberry Bread

Greek yogurt

½ cup 1 stick butter, melted and cooled slightly

oats

blueberries*

Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with baking spray or canola oil and line with parchment paper, or lightly butter the pan and dust with a spoonful of flour.

In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate bowl, use a fork to mix together the yogurt, eggs, melted butter, and vanilla, then fold into the dry ingredients. Mix in the oats then gently fold in the blueberries, reserving a few to dot the top of the batter. The batter should be thick and a little sticky.

Scrape the mixture into the loaf pan. Bake for 45-55 minutes or until golden brown and when a toothpick inserted into the bread comes out clean. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Serve warm or at room temperature. The bread will be more firm after it has cooled completely.

This delicious blueberry bread recipe is such a delicious quick bread! Just like a moist sweet blueberry muffin but all in one loaf shape that is perfect for a breakfast treat or a sweet dessert. Make this with fresh or frozen berries too!

unsalted butter (softened)

eggs (lightly beaten)

flour (all purpose, plus one teaspoon for blueberries)

Preheat oven to 350 degress. Cut a piece of parchment paper the size of the pan so it lays over the pan from left to right. Lightly oil the other two sides of the pan not covered in parchment.

Cream together the softened butter and the sugar until the sugar is fully mixed into the butter with spatula or electric mixer.

Add beaten eggs, milk and vanilla to your bowl and mix well until combined.

In a second bowl add 2 cups of flour, baking powder and salt and combine until mixed.

Add the flour mixture to the wet ingredients and stir until just combined. Be careful not to overmix.

In a small bowl add blueberries and sprinkle with a teaspoon of flour, then stir the blueberries so the flour mixes evenly.

Fold half of the blueberries into the batter, then add the batter to the pan. Add the remaining blueberries to the top of the batter and swirl with a spoon.

(Optional) Sprinkle the top of the loaf with 1-2 tablespoons of sugar. A course sugar works best, see the notes for more details.

Bake in the oven for 70-85  minutes or until completely cooked through. Check with a toothpick by inserting into your loaf ( I start checking at 60 minutes to be safe- ovens can sometimes vary), and making sure the toothpick doesn't have raw batter clinging to it. (It may have blueberry, that's ok!)

Let the blueberry bread cool for 10-15 minutes, then remove from the pan. It slices a lot easier if you let the bread cool completely. Enjoy!

This blueberry lemon loaf is busting with berries and bright lemon flavor! Enjoy it plain for breakfast with a cup of coffee or tea, or top it with the simple lemon glaze for a sweeter treat.

Lemon Blueberry Bread

sea salt

cane sugar

lemon zest

milk Greek yogurt

extra-virgin olive oil (plus more for the pan)

blueberries (fresh

Lemon glaze (optional, for serving)

Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.

Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.

This delicious Blueberry Breakfast Bread is the perfect alternative for a family brunch on the weekends! Everyone will love it!

Blueberry Breakfast Bread

all-purpose flour (or gluten-free all-purpose flour)

plant-based milk ((I used almond))

maple syrup

Preheat the oven to 400 degrees F, and lightly oil a 9&quot;x9&quot; pan or standard loaf pan. Mix the all-purpose flour (or gluten-free all-purpose flour), baking powder, salt, and cinnamon in a mixing bowl. Add the vanilla extract, plant-based milk, maple syrup, and oil and mix thoroughly. Add blueberries and stir to fold in.

Pour the batter into a baking pan and bake for 20 to 25 min (time in a 9&quot;x9&quot; pan) or until knife inserted into center comes out clean and top is golden brown. Let cool before cutting, and enjoy!

Top 8 blueberry bread recipes from across the web

The most viewed blueberry bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Banana Bread

Blueberry Bread

Blueberry Banana Bread

Blueberry Bread

Oatmeal Blueberry Bread

Blueberry Bread

Lemon Blueberry Bread

Blueberry Breakfast Bread

Top 8 blueberry bread recipes from across the web

The most viewed blueberry bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Banana Bread

Blueberry Bread

Blueberry Banana Bread

Blueberry Bread

Oatmeal Blueberry Bread

Blueberry Bread

Lemon Blueberry Bread

Blueberry Breakfast Bread

The most viewed blueberry bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine